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Quick Vegetarian Spaghetti
INGREDIENTS:
1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauceDIRECTIONS:
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.@blondie 2 wrote:
A/B oh just the person… Any thing on … *Cheesecake* plz!
Ingredients
2 teaspoons margarine or butter
3/4 cup ground toasted almonds
2 tablespoons all-purpose flour
1 6-ounce package white chocolate baking squares
4 8-ounce packages reduced-fat cream cheese (Neufchatel), softened*
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel or orange peel
1 teaspoon vanilla
5 eggs
1/2 cup milk
1/3 cup strawberry jelly
Fresh red raspberries and/or blackberries and/or blueberriesDirections
1. Preheat oven to 375 degree F. Use the margarine or butter to grease bottom and sides of a 10-inch springform pan. Stir together almonds and the 2 tablespoons flour. Press ground almond mixture onto the bottom of the springform pan. Set pan aside.
2. In a heavy small saucepan melt the white chocolate baking squares over very low heat, stirring occasionally. Set aside to cool slightly.
3. Meanwhile, in a large mixing bowl beat cream cheese, sugar, the 2 tablespoons flour, the lemon or orange peel, and vanilla with an electric mixer on medium to high speed until combined. With the mixer running, slowly add the melted white chocolate, beating until combined. Add eggs all at once, beating on low speed just until combined (do not overbeat). Stir in milk.
4. Pour filling into prepared springform pan. Place springform pan on a shallow baking pan. Bake about 55 minutes or until center appears nearly set when shaken gently. Cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula to loosen cheesecake from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill for at least 4 hours or up to 48 hours.
5. Transfer cheesecake to cake stand or dessert platter. In a small saucepan heat and stir strawberry jelly over low heat until melted. Remove from heat. Using a pastry brush, generously brush the jelly over top of the cheesecake. Arrange berries on cheesecake. Cover with plastic wrap; chill up to 4 hours before serving. Makes 16 to 20 servings.
*Note: Be sure to use the reduced-fat cream cheese. Fat-free cream cheese won’t give you acceptable results for this party-perfect dessert.
Make-Ahead Tip: After glazing the cheesecake, cover and chill up to 4 hours.No Bake Lemon Cheesecake
Serves: 6 – 8
Preparation Time: 15 mins
(No Cooking is involved)Ingredients
50g (2oz.) butter, melted
250g (8oz.) chocolate digestive biscuits, crushed
100g (4oz.) condensed milk
250g (8oz.) cream cheese
250g (8oz.) cottage cheese
2 large lemons, grated rind and juice
125mls (5fl.oz.) double cream, whippedMethod
1. Mix together the melted butter, biscuit crumbs and 2 tblsp. condensed milk, spread into the base of an 8 inch loose bottomed tin.2. Beat the cheese until fairly smooth and add remaining condensed milk, lemon juice and rind, beat until thick, taste and add more lemon juice if necessary.
3. Fold in the cream.
4. Pour over the base and refrigerate. Decorate with candied lemon slices.
Chocolate and Banana Cheesecake
450g cream cheese
3 bananas
200ml whipping cream
3 sheets of gelatin
Castor sugar to taste
150g cooking chocolate
1 pkt digestive biscuits
150g unsalted butterServes: 4 People
Place the digestives in a large mixing bowl and crush with a rolling pin till they are the same texture as sand. Melt the butter and add to the biscuits. Take flan ring (approximately 10 inches across) and place on a flat tray and pour in the biscuit mixture. Press down firmly with a spoon and place in fridge. Put cream cheese in food processor with beating attachment. Mix for 20 seconds and add some of the sugar. Beat again and then taste. Keep doing this till the cheese is quite sweet. Remove from processor and place in a bowl. Wash out food processor and put bananas in. Beat them till they are smooth and fold into cheese. Melt chocolate in a bowl over a pan of boiling water. Leave to cool a little then mix into cheese and bananas. Cover gelatine leaves with cold water till they go soft. Take a small amount of cream and warm gently. Dissolve gelatin in cream and pour into mix, stirring constantly. With the rest of the cream, semi whip it and fold into the cheese mix. Pour this onto biscuit base and chill for 4-5 hours
@blondie 2 wrote:
Thanks A/B U iz a star… *Pours Angel a tripple voddy*
.
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.P.s will let U know how its goes 4 some friends @ work! : i never sussed out the damn toffee … :oops: Later B2 xx
drinks the tripple vodka
ty hun xxx* Still waiting for her Cheesecake * :P
Bacon & Cheese Stuffed Jackets
Large Potato
Bacon
Onion
A Pepper
Cheese
Mushrooms
Teaspoon of ButterPut the potato in the oven on approx 200 C ( Dunno what Gas mark )
Melt the butter in a frying pan
Add the Bacon
Fry until Bacon is cooked
Chop the Onions, Pepper and Mushrooms
Add to the frying pan, cook until done ( Approx 5 – 10 mins )
Grate the cheese – Whatever amount requiredCut the cooked Jacket spud
Add the Bacon etc
Add the grated cheese on top, place back in the oven for a few minutes, until the cheese is meltedwell thats my Tea sorted cordy ty hun
:lol:
now do i vodka lemon jelly or ricepudding hard choice :?Marmite Island Dip
Preparation time: 20 minutesIngredients (for 2 persons)
2 large firm tomatoes
150g Philadelphia Lite Cream Cheese
1 teaspoon MARMITE
6 small gherkins, 4 chopped
2 for garnish
2 teaspoons tomato pureeBreadsticks for dipping
Mixed leaves for garnishMethod:
Carefully cut the top off each of the tomatoes, scoop out the flesh and seeds and discard, keeping the tomato shells. Turn each shell upside down on kitchen paper to drain any remaining juice. In a bowl mix together the Philadelphia cheese, Marmite and tomato puree with a fork until they are well blended. Then add the chopped gherkins and mix again.
Spoon the cheesy mixture into the 2 tomato cups and scatter a few leaves around the base. Take the remaining 2 gherkins and make 4 cuts lengthways, without cutting all the way through, and open the gherkin up into a fan. Arrange this on top of the tomato cup and serve with tumblers of breadsticks or dishes of fresh crudités.
Oatmeal cookies
Ingredients
1 cup Sugar
3/4 cup Lard
3 each Egg yolks
2 cup Flour
2 cup Oatmeal, old fashioned
1/2 cup Raisins, chopped
1/2 cup Walnuts, choppedDISOLVE IN 1/2 C. WATER
1 tsp Soda
1 tsp Cinnamon
3 each Egg whites, well beaten
Preparation
Mix ingredients, add the egg whites last. This is a very stiff
mixture – but do not moisten. Drop with tsp. 2 inches apart. Bake in
moderate oven 15-20 mins or untill golden brown in colourAlmond Shortbread Cookies
3 dozen
1 cup Flour, all-purpose
1/2 cup Cornstarch
1/2 cup Sugar, powdered
1 cup Almonds, finely chopped
3/4 cup Butter, softened
Preparation
Combine flour, cornstarch, and powdered sugar; stir in almonds. Add
butter; blend with a wooden spoon until a soft dough forms.Shape dough into small balls. Place on ungreased cookie sheet;
flatten each ball with lightly floured fork. Bake at 300 degrees for
20 to 25 minutes or until edges are only lightly browned. Cool before
storing.Three-Cheese Manicotti
Ingredients
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 teaspoon sugar
1 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1 small bay leaf
8 dried manicotti shells
2 beaten eggs
2 cups shredded mozzarella cheese (8 ounces)
1-1/2 cups ricotta cheese or cream-style cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup snipped fresh parsley
1/2 teaspoon dried oregano, crushed
Dash pepperDirections
1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.
2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.
3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oregano, and dash pepper. Spoon filling into manicotti.
4. Pour half of the tomato mixture into a 2-quart rectangular baking dish. Arrange stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle remaining mozzarella cheese atop.
5. Bake the stuffed manicotti, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Makes 8 servings.
Make-Ahead Tip: Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake as above.
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